Sambal Tumis

Sambal Tumis or should I say, Malaysian Chilli Jam?!? 🙂 It looks and tastes almost like Lorraine Pascale’s Asian Chilli Jam which is mildly spicy and sweet. Whereas Sambal Tumis is totally Malaysian; it’s spicy as well as sweet and just so awesome. This version’s just as good as or it might be much better..

Taste test and if ok (it should taste sweet and spicy), remove from heat.

Leave to cool. Keeps well in an airtight container in fridge.

It can be served as a condiment with rice or noodles and other dishes. It can also be used as sauce to make stirfried vegetables (any kind) or noodles.

I’d also made a big batch of Sambal Goreng Sarawak(on the right in picture above) as well – I was in the mood for sambals. 🙂
I’d tripled the above recipe so that I can have some frozen for a rainy day in the future.
They can be kept in small containers in the freezer – just remove a container to defrost in the fridge and once defrosted, it keeps well in the fridge for some time..